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  Low Carb Luxury Recipe!

Beef Stroganoff

Ingredients:
  • 1 1/2 pounds beef tenderloin cut in thin strips
  • 2 Tablespoons finely diced or grated white onion
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 1/2 cups beef bouillon (beef broth)
  • 1/4 cup sour cream
  • 8 Tablespoons heavy cream
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white pepper
  • salt to taste
  • 4-6 oz can of sliced mushrooms, drained (optional)
  • 1 egg yolk
  • 1 package low carb pasta (Keto or Proslim) or Egg "noodle" recipe below

Beef Stroganoff Saut beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat again, add a bit more, then when yolk mixture is heated, add to balance of sauce to thicken. In last 2-3 minutes add mushrooms if you are using them.

Serve over cooked low-carb pasta (Keto Pasta or Proslim Pasta) or make...

 Egg Noodles:

Ingredients:
  • 3 egg yolks
  • 3 egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt

Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into "noodles".

Serves 6.   4.5 grams per serving for stroganoff; add pasta carbs according to package. "Egg" noodles add only a "trace" of carbs per serving.




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